Pão de Queijo, also known as Brazilian Cheese Bread, is a high quality gluten free all day snack with a crunchy crust and a lightly fluffy centre. It is perfect for kids and adults of all ages. Whether you use it on its own, as a substitute for bread or as an accompaniment for a meal, our aim is to give you good food at home, with maximum convenience and nourishment!

Our Pao de Queijo, uses only 6 natural ingredients (locally sourced when possible), no preservatives, additives or "natural flavours" to substitute the real thing! Our product development is based on old fashion techniques so we can minimise cooking time and provide you a product with the same quality of food made at home. We are also endorsed by Coeliac Australia to give extra assurance to all customers with Coeliac disease or gluten intolerance. 

To make it as easy as possible, we have designed the product to be baked from frozen (without defrosting) in a very hot oven so you will have maximum convenience, quality and enjoyment at home. Because our Pão De Queijo is artisanal, it is important to follow the cooking instructions on the packaging for them to rise well.

  Its density and size can vary from batch to batch, so, if you find an extra ball in your pack or the overall weight of the box is higher than indicated, it is to guarantee you will have always more, never less!



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Small golden bites with well balanced cheese flavours, a crusty crust and lightly fluffy centre.

Made with only 6 natural ingredients, prefect on its own, for lunch boxes or used an bread substitute

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Aromatic and slightly punchy version of our original, with added fresh garlic and thyme

Made with only 8 natural ingredients, prefect on its own or with a charcuterie and cheese board

Great quick snack for the kids

"I give them to my kids and they love it, I know it's nutritious and made from wholesome ingredients. I often put in a few extra for me and the hubby too!"


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Po de Queijo dates back to the 18th century and originated in Minas Gerais, where it started as a slave food. It was made from tapioca starch, the residue of cassava flour production, which was scraped from the flour barrel and rolled in balls before baking. 

Minas Gerais, is region in Brazil renowned for its cheese making, so if we fast forward to the late 19th century we start to see Pão de Queijo evolving when farmers started to add salty, aged Minas cheese, eggs and milk to the tapioca starch base.


From here, Pão de Queijo really took off across Brazil and is now one of the most popular snacks, adored by people of all ages and backgrounds.